Quick Garlic-Soy Beef Noodle Stir-Fry
with Capsicum, Coriander & Crushed Peanuts
- Eggs
- Gluten
- Wheat
- Soy
- Peanuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Step away from greasy and oily takeaway noodles and step into this easy, fuss-free dish, that is sure to cure those late-night noodle cravings. With soy-ginger beef and bright veggies, all you need to do is to grab some chopsticks. This recipe is under 650kcal per serving. Unfortunately, this week’s crispy shallots were in short supply, so we’ve replaced them with crushed peanuts. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
1
capsicum
1
carrot
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
beef strips
1 packet
garlic paste
1 packet
char siu paste
(Contains: Soy)
1 bag
baby spinach leaves
1 bag
coriander
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• Bring a medium saucepan of water to the boil. • Roughly chop capsicum. • Thinly slice carrot into half-moons. • Add egg noodles to boiling water and cook, stirring occasionally with a fork to separate, until tender, 6-8 minutes. • Drain, rinse with cool water and set aside.
• While noodles are cooking, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. • Season with salt and pepper. Transfer to a plate.
TIP: Cooking the beef in batches over high heat helps it stay tender.
• Return pan to high heat with a drizzle of olive oil. • Cook capsicum and carrot, tossing, until tender, 4-5 minutes. • Add garlic paste and cook for 1 minute. • Add cooked noodles, char siu paste, the soy sauce, baby spinach leaves and cooked beef to pan and cook, tossing occasionally, until spinach is wilted, 1-2 minutes.
• Divide garlic-soy beef noodle stir-fry with capsicum between bowls. • Tear over coriander. Top with crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, though some found it a bit bland or sweet. Adding extra soy sauce or chilli boosted the flavour.
- Ease of prep: Customers praised how quick and easy this stir-fry was to make, perfect for busy nights.
- Suggestions: Several suggested adding more veggies like broccolini or zucchini. Some preferred thicker noodles like hokkien for better texture.
- Leftovers: The dish reheated well, making great leftovers for lunch the next day.
- Portions: Many found the servings generous, with some getting 3-5 meals from one recipe.
